Chewy Chocolate Raisin Cookies
- 7 cups raisins
- 1/3 cup unsweetened applesauce
- 3 1/2 cups granulated sugar
- 2 1/3 cups margarine, softened
- 1 cup liquid eggs
- 1 tablespoon vanilla extract
- 8 cups all-purpose flour
- 1 1/4 cups cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 pound miniature chocolate chips
- Process raisins and applesauce until a smooth paste is formed.
- In a large mixer bowl, combine raisin paste with sugar, margarine, eggs and vanilla
extract; mix well.
- Add flour, cocoa, baking soda and salt; mix well.
- Add chocolate chips, stirring just to blend chips evenly throughout the dough.
- Using a #30 scoop, drop dough onto a parchment-lined pan. Flatten cookies gently
using another sheet of parchment.
- Bake at 350 degrees F for 13 to 15 minutes or until set.
Yields 100 cookies at 1 1/2 ounces dough per serving.
Tips: This is a moist, chewy cookie. If you need to stack these cookies for shipment,
bake 15 to 17 minutes; this will dry the surface slightly and keep them from sticking
together. They will retain their moistness inside due to the raisins.
Substitute mini candy-coated chocolate pieces for the chocolate chips, if desired.